Methi Paneer recipe

Then, gently squeeze the leaves to remove the moisture.

Meanwhile, prepare a masala powder by grinding together the laung, Cardamom, black peppercorns, Cinnamon stick. Keep this masala aside to use later.

Cut the paneer into ½ inch cubes.

Prepare a paste of 1 onion, ginger, garlic, Cashewnuts and khus khus.

Do Not add any water while grinding it. Store aside till use.

Make a puree of the tomatoes and chop the other onion very finely.

In a non-stick pan, take 1 tablespoon of oil. Heat on low flame and add the jeera.

Let it splutter, then add the methi leaves. Stir-fry for about 5 minutes.

Shut off the flame and remove it to a plate.

In the same pan add 1 tablespoon oil and add the chopped onion.

Fry until golden brown. At this point, add the prepared onion paste.

Stir fry this mixture until cooked well.

Add the tomato puree as well as the ground masala powder. Again, stir fry till it all comes together and gets a well-fried look.

Now add the fried methi leaves, salt, milk or cream, and the sugar.

Lastly, add the paneer cubes. Give a good mix so that the paneer gets coated well and takes in all the flavors.

Cover with a lid and shut off the flame.

Serve with ghee phulkas or plain rotis. Use cream to get a richer taste, but still it works well with milk too.